What is "Lamb neck"?
"Todd" > wrote in message
...
> On 06/20/2013 05:03 PM, Todd wrote:
>> On 06/20/2013 05:01 PM, Ozgirl wrote:
>>>
>>>
>>> "Todd" wrote in message ...
>>>
>>> On 06/19/2013 04:38 PM, Ozgirl wrote:
>>>>
>>>>
>>>> "Todd" wrote in message ...
>>>>
>>>> On 06/19/2013 10:55 AM, Cheri wrote:
>>>>> "Todd" > wrote in message
>>>>> ...
>>>>>> Hi All,
>>>>>>
>>>>>> It happened again. Left a customer's site with "food".
>>>>>> (Love my customers.)
>>>>>>
>>>>>> This time, he had a freezer full of six month old, locally
>>>>>> grass fed, lamb. Now the package labeled "chops" I can
>>>>>> figure out. But the one labels "1/2 lamb neck": never
>>>>>> heard of.
>>>>>>
>>>>>> What is a "1/2 lamb neck"? And, how do you cook it?
>>>>>>
>>>>>> Many thanks,
>>>>>> -T
>>>>>
>>>>>
>>>>> Usually used in stews. I really like lamb neck, and from the net:
>>>>>
>>>>> Preparation
>>>>> Cooking the meat on the bone will add more flavour to the dish and is
>>>>> the most economical way of using this cut. Use it as a substitute for
>>>>> oxtail or any other stewing meat, or cook it in the traditional dishes
>>>>> of Irish stew and Lancashire hot pot.
>>>>>
>>>>
>>>> Hi Cheri,
>>>>
>>>> Thank you! Thank does explain it.
>>>>
>>>> Anyone have a suggestion on how to cook a "paleolithic" (NIDDM) stew?
>>>>
>>>> ===================================
>>>>
>>>> Use any veggies you like and can tolerate bg-wise. Garlic and onion are
>>>> the core of mine. Then celery, carrots (if you tolerate), cabbage, bit
>>>> of red wine. Stock if you want or just a bit of water. No need to
>>>> thicken unless you want to. Nice in a slow cooker if you have one. Add
>>>> faster cooking veggies close to the end, like mushrooms, zuchini etc.
>>>>
>>>>
>>>
>>> Hi Ozgirl,
>>>
>>> Thank you! This will be an adventure.
>>>
>>> I wonder how a turnip would go?
>>>
>>> =========================
>>>
>>> I add them personally. Always have, even when insulin resistance was at
>>> its worst. In a large soup (I cook enough to last a few days) the
>>> individual serving of turnip is small. I made soup yesterday actually. 2
>>> litres of a good quality vegetable stock, onions, garlic, carrots,
>>> celery (including the leaves), shredded cabbage, crushed tomatoes, a can
>>> of red kidney beans and a can of lentils. I normally use fresh lentils
>>> but had a can in the pantry for some reason so used it up. I also put in
>>> 6 sliced German frankfurts and a good lot of smoked paprika. Had no
>>> turnip in the house this time around.
>>>
>>
>> Excellent. Thank you!
>
>
> After the soup cooks, do I just let it cool, fish ou the lamp neck,
> separate the meat from the bones, toss the meat back in, and toss
> the bones in the bin?
Yes.
Cheri
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